With tangy lemon and a hint of warming ginger this is the perfect sponge cake for every occasion...
Ginger and Lemon Cake
Makes: 8 generous slices
300g pack full fat cream cheese
125g/4oz icing sugar, sifted
175g/6oz unsalted butter or margarine, softened
175g/6oz caster sugar
4 tsp Very Lazy Ginger Paste
finely grated rind and juice of 2 lemons
3 medium eggs, beaten
175g/6oz self raising flour
4 tbsp English Provender Co. Luxury Lemon Curd
Beat the cream cheese and icing sugar together until smooth. Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency. Chill until ready to use.
Preheat the oven to 180⁰C/fan oven 160⁰C/Gas Mark 4. Lightly grease and base line with greaseproof paper two 18cm/7inch sandwich tins.
Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined. Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle.
Sift any remaining flour over the mixture and fold in with a large metal spoon.
Divide the mixture between the tins and level the surface with the back of a spoon.
Bake for 20-25 minutes until risen golden and firm to the touch.
Allow to cool in the tins for 5 minutes before turning out onto a wire rack.
Peel the paper off the backs of the sponges. Spread half the cream cheese mixture over the tops of each sponge right up to the edges.
Drop spoonfuls of the lemon curd randomly over the cream cheese mixture then using a skewer or teaspoon pull through the lemon curd to create a swirled effect.
Sandwich the cakes together and lift onto a serving plate.
Decorate with fresh flowers or mini chocolate eggs.
Will you be giving this a try?
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